One Step You Need To Do For AMAZING Blackberry Habanero Hot Sauce
Such a great sauce, especially with one special trick anyone can do. Check the procedure below!
The neat thing about homemade hot sauces is that when you strain the sauce out, there is a pulp that gets removed. This pulp is full of flavor and is amazing dried out, ground and made into a seasoned salt. Here’s a recipe that I use on chicken all of the time: Spicy seasoned salt recipe using the strained pulp.
PS, this also goes great in homemade bbq sauce….click the link for the recipe!
Ingredients:
10 habaneros
12 oz blackberries
5 garlic cloves
1 tbsp oil
1/2 c white distilled vinegar
1 tsp cardamom
1/2 c to 3/4 c water
Salt
Pepper
Tools needed:
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PH meter or litmus paper
Blender
Fine mesh strainer
Small ladle
Baking sheet
Parchment paper
Large mixing bowl
Measuring spoons
Colander
Kitchen towel
Oven
How to make it:
Preheat oven to 350 degrees f.
Wash the habaneros and blackberries. Let air dry on clean kitchen towel. Once dry, place the fruit into a large mixing bowl.
Lightly smash garlic on cutting board and remove outer paper layer. Add garlic to the mixing bowl with the fruit.
Add in 1 tbsp oil, salt, pepper, cardamom and gently mix to incorporate the ingredients.
On a parchment lined baking sheet, place the seasoned peppers and blackberries to the sheet. Place in the oven and bake for 30-40 minutes. Cooking times may vary, so keep an eye on the ingredients so they don’t burn. The ingredients need to be softened.
Once the bake time is done, remove the ingredients from the oven and cool for 30 minutes. Add ingredients to a blender along with the 1/2 c vinegar and enough water to just cover the ingredients in the blender by half. Blend for 20-30 seconds to fully break down the ingredients. Add more or less water for desired consistency. Let the sauce cool to room temperature and check the pH if desired.
As an optional step, strain the sauce through a fine mesh strainer for a smoother sauce. I reserve the pulp to use in a marinade, or you can also toss it in a compost bin. I like to dry the pulp in a low heated oven, around 190 degrees f for 2-3 hours until the pulp is dry. Grind in a spice grinder and mix with some salt for a delicious spicy seasoned salt.
Pour the sauce into hot sauce bottles or mason jars. This will stay good in the refrigerator for months as long as the pH is under 4.6.
Enjoy!
Logan
